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WHEN Mom made pies to feed the crew during wheat harvest, she always had plenty of dough left over, so she treated us kids to apple dumplings.
I've carried on this tradition in my own family. Now my husband and I enjoy this special dessert even when I'm not baking pies.

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More Apple Dumplings

These versatile dumplings can be made with peaches or mixed berries in place of apples, and drizzled with hot caramel sauce instead of icing. Add vanilla custard or ice cream, and it’s the perfect dessert.—Evangeline Bradford, Erlanger, Kentucky

Luscious dumplings are a popular fund-raiser for the College Hill Presbyterian Church Women's Association. “We up our fresh apple order by a bushel each year.”—College Hill Presbyterian Church Women's Associati, Beaver Falls, Pennsylvania

This dessert always reminds me of my great-grandmother, who gave my mom her love of good wholesome food. The crispy golden dumplings are filled with apples and topped with a sweet caramel sauce. A scoop of ice cream is the perfect finishing touch. —Jody Fisher, Stewartstown, Pennsylvania

The first time I made this recipe, I was serving guests who had two little daughters. The girls weren't sure about eating a dessert that looked so different. But after just one bite, they proclaimed the treat "yummy" and cleaned their plates. The smooth lemon sauce adds a bit of zip.
-Kristy Deloach, Baker, Louisiana

The result of this makeover is a decadent dessert from Gina Hill of Ottawa, Kansas, with a still syrupy-sweet sauce and tender, flaky, homemade crust. Best of all, it's got half the calories of the original. It also has 60% less fat, saturated fat and cholesterol of Gina's Mom's recipe. And, inadvertently, as a bonus, Makeover Mom's Apple Dumplings are also much lower in sodium.

Buelah and Harry Hughson settled in Sioux County, Nebraska in the early 1900's. Grandma had a reputation for being a talented musician, avid card player and a marvelous cook! I always make a double batch of her dumplings for my husband and our four children.